Creamy Tuscan chicken pasta with fettuccine, cherry tomatoes, grilled chicken and fresh basil

Best Creamy Tuscan Chicken Pasta (One-Pot, 30-Minute Dinner)

ByGood Bite Recipes

Need a quick, comforting dinner that feels a little special? This Creamy Tuscan Chicken Pasta brings together juicy chicken, perfectly cooked pasta, and a silky, garlicky cream sauce with sun-dried tomatoes and spinach — all in about 30 minutes. This Creamy Tuscan Chicken Pasta tastes restaurant-worthy, but it’s totally doable on a busy weeknight. If you’re into fast chicken dinners, you might also like our Garlic Butter Chicken.

Best Creamy Tuscan Chicken Pasta (One-Pot, 30-Minute Dinner) – Good Bite Recipes
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This creamy Tuscan chicken pasta recipe is simple, practical, and packed with flavor. You’ll sear the chicken until golden, build the sauce in the same pan (so you keep all those tasty browned bits), then toss everything together so every bite is glossy and satisfying. It’s comfort food that still feels fresh thanks to spinach and the sweet-tangy punch of sun-dried tomatoes — exactly what makes Creamy Tuscan Chicken Pasta such a reliable weeknight favorite.

Key Takeaways

  • You can have it on the table in around 30 minutes.
  • Tender chicken + pasta in a creamy Tuscan-inspired sauce
  • Built in layers for better flavor (no “flat” cream sauce)
  • Great for a casual night in, yet elegant enough for entertaining.
  • When reheating, add a little broth or milk to keep the sauce creamy.

What You Need for Creamy Tuscan Chicken Pasta

This Creamy Tuscan Chicken Pasta recipe comes together with pantry-friendly staples: chicken, pasta, cream, Parmesan, garlic, sun-dried tomatoes, and spinach. The real “magic” in Creamy Tuscan Chicken Pasta isn’t complicated ingredients — it’s how you combine them so the sauce tastes rich but still balanced.

Why This Recipe Works

It works because the flavor builds in layers. First, you sear the chicken so you create golden browning (that’s where a lot of flavor comes from). Then you make the sauce in the same skillet — those browned bits deepen the taste instantly. Finally, a little reserved pasta water (or a splash of broth) helps the sauce cling to the noodles so it feels silky instead of heavy. That’s the difference between an “okay” creamy pasta and Creamy Tuscan Chicken Pasta that tastes truly restaurant-quality.

Ingredient Notes (Quick + Useful)

  • Chicken: Chicken breasts are lean and cook quickly, while chicken thighs are extra juicy and more forgiving. Either option works well for Creamy Tuscan Chicken Pasta — just be careful not to overcook it.
  • Pasta: Penne, fusilli, and rigatoni are excellent choices because their shape holds creamy sauce beautifully.
  • Parmesan: Freshly grated Parmesan melts smoother and creates a silkier sauce compared to pre-shredded cheese.
  • Sun-dried tomatoes: The oil-packed variety adds deeper flavor and blends more smoothly into the sauce.
  • Spinach: Add it at the end of cooking so it wilts gently while staying bright and fresh.
Best Creamy Tuscan Chicken Pasta (One-Pot, 30-Minute Dinner) – Good Bite Recipes

Kitchen Tools Required

You don’t need anything fancy. A large skillet for the chicken and sauce, a pot for boiling pasta, a colander, and tongs (or a big spoon) for tossing everything together. That’s it.

If you’re keeping dinner lighter, you can also check our Easy One-Pan Low Carb Chicken Recipe for another fast weeknight option.

How to Make Creamy Tuscan Chicken Pasta Step-by-Step

The method for making Creamy Tuscan Chicken Pasta is simple: cook the chicken, build the sauce in the same pan, then toss the pasta until it’s glossy and coated. Once you make Creamy Tuscan Chicken Pasta this way, it becomes an easy repeat recipe.

Step 1: Cook the Pasta (and Save a Little Pasta Water)

Cook pasta in well-salted water until al dente. Make sure to set aside about a cup of the pasta water before you drain it. This is optional, but it’s a great trick for adjusting sauce texture and helping it cling to the noodles.

Step 2: Season and Sear the Chicken

Season the chicken with salt, pepper, and Italian herbs. Sear in a hot skillet until golden and fully cooked, then transfer to a plate and let it rest for a few minutes before slicing. Resting keeps the chicken juicy instead of drying out.

Step 3: Build the Flavor Base

Lower the heat and let the garlic cook briefly until aromatic. Add sun-dried tomatoes and stir, scraping up the browned bits from the pan. Those bits are pure flavor and they make the sauce taste deeper without any extra work.

Best Creamy Tuscan Chicken Pasta (One-Pot, 30-Minute Dinner) – Good Bite Recipes

Step 4: Make the Creamy Sauce

Add broth and cream, then let it simmer gently until slightly thickened. Stir in Parmesan gradually so it melts smoothly. If you like a little heat, a pinch of red pepper flakes works great here.

Step 5: Add Spinach and Toss Everything Together

Stir in spinach until it wilts, then add the sliced chicken and pasta. Toss until everything is coated. If the sauce looks too thick, add a splash of pasta water (or broth) until it turns silky and glossy.

Pro Tips for the Best Creamy Tuscan Pasta

Keep the heat gentle once the cream is in the pan, and don’t overcook the pasta. If you want the sauce extra smooth, use freshly grated Parmesan and add it gradually while stirring. And for the best Creamy Tuscan Chicken Pasta texture, let the dish sit for 2–3 minutes before serving — the sauce thickens slightly and coats even better.

What to Serve With It

This pasta is rich and creamy, so pairing it with something fresh is a win. A simple green salad, roasted broccoli, or asparagus balances the meal nicely. And if you want something sweet after dinner, our Best Chocolate Mug Cake is ready in 5 minutes.

Storage & Reheating

Place leftovers in an airtight container and keep them in the fridge for up to three days. Reheat gently on low heat and add a splash of broth or milk to bring the sauce back to a creamy consistency. Cream sauces don’t love high heat, so slow and gentle is the way to go when reheating Creamy Tuscan Chicken Pasta.

Best Creamy Tuscan Chicken Pasta (One-Pot, 30-Minute Dinner)
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Best Creamy Tuscan Chicken Pasta (One-Pot, 30-Minute Dinner)

Recipe by Good Bite Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

620

kcal

Ingredients

  • 2 large boneless, skinless chicken breasts (or thighs)

  • 8 oz (225g) penne or fettuccine pasta

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • ½ cup sun-dried tomatoes, chopped (oil-packed)

  • 1 cup heavy cream

  • ½ cup chicken broth

  • ¾ cup freshly grated Parmesan cheese

  • 1 teaspoon Italian seasoning

  • ½ teaspoon red pepper flakes (optional)

  • 2 cups fresh spinach

  • Salt and black pepper to taste

Directions

  • Cook the pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
  • Season chicken with salt, pepper, and Italian seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and fully cooked (165°F / 74°C internal temperature). Remove and rest, then slice.
  • In the same skillet, sauté garlic for 30 seconds. Add sun-dried tomatoes and stir.
  • Pour in chicken broth and heavy cream. Simmer 3–5 minutes until slightly thickened.
  • Stir in Parmesan gradually until melted and smooth.
  • Add spinach and cook until wilted.
  • Return sliced chicken and cooked pasta to the skillet. Toss to coat.
  • Add reserved pasta water as needed to reach a silky consistency.
  • Taste, adjust seasoning, and serve warm.

Notes

  • Let the chicken rest for at least 5 minutes before slicing to keep it juicy and tender.
  • Cook the pasta just until al dente — it will finish cooking slightly when tossed in the sauce.
  • Reserve pasta water before draining; it helps loosen and emulsify the sauce if it becomes too thick.
  • Use freshly grated Parmesan for the smoothest, silkiest texture. Pre-shredded cheese may not melt as well.
  • If the sauce thickens too much while reheating, add a splash of broth, milk, or cream to restore its creamy consistency.
  • For extra flavor, stir in a small knob of butter at the end for a glossy finish.
  • You can add mushrooms or cherry tomatoes for extra texture and color.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQ

Can I store leftovers?

Yes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop (low heat is best) and add a small splash of broth, milk, or reserved pasta water to bring the sauce back to a creamy texture.

Can I make it without heavy cream?

You can swap heavy cream for half-and-half for a lighter sauce. Keep the heat low while simmering so the sauce stays smooth, and add Parmesan gradually while stirring.

What pasta works best for creamy Tuscan chicken pasta?

Penne, rigatoni, and fusilli are great because they hold creamy sauces well. Fettuccine also works if you prefer long noodles — just cook it al dente so it doesn’t get too soft when tossed with the sauce.

How do I keep the sauce from getting too thick?

If the sauce thickens too much, loosen it with a splash of reserved pasta water or chicken broth. Add a little at a time while tossing until it turns silky and glossy again.

Can I add more vegetables?

Absolutely. Mushrooms, roasted red peppers, or cherry tomatoes work well. Add hearty veggies earlier so they soften, and add delicate greens like spinach at the end so they stay bright.

Can I use chicken thighs instead of chicken breast?

Yes — chicken thighs are even juicier and very forgiving. Just cook them until fully done, then let them rest for a few minutes before slicing so they stay tender.

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